After a very sunny September, we're finally feeling that autumn is well and truly here. This week's special is Spiced Apple and Walnut Sourdough. The wheat is from Wimpole, the apples from our village and we wish we could say the walnuts were from the garden, but the squirrels got there first!

Today's sourdough special: Heritage Wholemeal - an incredible depth of flavour from this mix of ancient and heritage grains: Maris Widgeon, Emmer, Spelt & Rye. Just off to The Larder at Burwash Food Hall & Country Kitchen. Been eating this in the Bakery all week and may have just 'accidentally' made some extra today ...

It's all smiles at the bakery this morning - we've just found out our Rustic White has received a Gold at the World Bread Awards! ​So very chuffed!!! And a Bronze award for our Dukkah Sourdough - expect to see more of that!

Had a great time at 'Crop to Crust', an event focusing on the whole bread-making process from start to finish - growing, harvesting, milling, baking (and eating!)

It was fantastic to meet local farmers and bakers, and we were delighted to be there showcasing Jon Cook's stone-ground, all-natural flour (milled at Fosters Windmill, Swaffham Prior) in our bread. We've used Jon's flour since the bakery started, and we're big believers in baking with local ingredients - both to cut down on food miles and to support local business.